Proteome profile of glycrol-mediated salt-reduction cured meat reveals the formation mechanism of eating quality
| Autor: | Liu, Chunli, Wan, Jing, Zhou, Ying, Hu, Ke, Zhu, Qiujin, Tang, Pengyu, Xu, Shitao, Song, Li |
|---|---|
| Zdroj: | In Food Chemistry 15 July 2022 382 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect